Blog Archives
Adventures in Cheese Making: Ricotta and Ricotta Salata
If you’ve visited this blog before, you could probably tell that we enjoy cheese. We specially ordered Limburger from the internet just to try it (and later discovered we could actually buy it locally), we support a local dairy farm by occasionally buying cheese from them, and our first real date night after I finished classes last semester involved us going to a fancy cheese shop. We may be a tiny bit obsessed with cheese. But who isn’t? It’s wonderful. As part of our enjoyment of cheese I bought Erik a cheese making kit for Christmas. A few weeks ago we finally got to try it out.
If Mad Millie wants to send us free cheese stuff for giving her a plug on our blog, I won’t object…
Food 101: Know Your Roll
Awhile back I gave you the rundown on pantry staples. While it’s important to keep food staples on hand, there are some good things to keep in your pantry that you’re not going to eat. Today I’m here to fill you in on some pantry staples that aren’t edible, but are important in food preparation and storage.
Whatever could they be? I’m sure the suspense is killing you.
Food 101: How to Make a Burrito
I have a confession to make. I once was a Taco Bell addict. I spent a large bulk of my college years running in and out of the venerable fast food institution dropping down $5 bucks and walking away with enough food to feed a family. I was that guy who not only craved crunchwraps at 2:00am, but also who went out and drove there to get one. Even though I didn’t eat any other fast food, I tried to justify it through some sort of backhanded logic about not having access to Latino cuisine. It was not my proudest status. And even though I kicked the habit a couple years ago when I dropped red meat and processed meats, I still long for delicious burritos and tacos and fajitas and whatever Tex-Mex food portmanteau you can think of. So that’s why I offer this very special Food 101, to all the other poor SOBs out there who struggle with cravings for cheap tacos that are objectively terrible for you.
We’ll work through it together.
Cheat Codes: How to Make Quick Yellow Rice / Spanish Rice
Rice is the ultimate side dish. Cultures all over the world enjoy it in a million different ways, and for good reason. It’s versatile as hell. As a pure starch, it absorbs flavor incredibly well and helps fill you up. Personally, I attribute my slim figure partially to the fact the majority of my diet is made up of various chicken and rice dishes. It has relatively no nutritional content, and as such you can eat it all day without having to worry about putting fats or cholesterol into your body. Most importantly though, it can be served alongside virtually any main course. Chicken, fish, pork, vegetables, you name a food and it works. Sweet, tangy, smoky, earthy, all flavors mix with it. Rice is perfect.
We Can Do it Better: Brownie Brittle
Okay guys, admit it, you knew this was coming, right? As soon as I said in my review of Brownie Brittle that it’s good, but expensive, you knew we’d be figuring out how to make our own. In reality we’ve been planning this even before I wrote the review article. What really pushed us over the edge into finally making it was when got our hands on the salted caramel flavor Brownie Brittle and were incredibly underwhelmed. We knew we could do it better, and now you can too!
The basic idea was just to make a brownie batter and instead of baking it in a pan, spreading it really thin on a baking sheet. In order to do this you need to have a baking sheet that has a rim, like this:
The rim will make sure your batter doesn’t go all over the place and burn in the bottom of your oven.
The Poor Couple's Food Guide 
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